Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

Este estudio se desarroll ̤con el fin de probar las tčnicas de determinacin̤ de la autenticidad del chocolate segn͠ la norma establecida en el Codex Alimentarius para el chocolate (documento 6 de esta seccin̤). En especial, el estudio se enfoca en la determinacin̤ de CBEs (Cocoa Butter Equivalents...

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Xehetasun bibliografikoak
Beste egile batzuk:	Bohacenko Ivan, Kopicov ̀Zdenka, Pinkrov Jitka, Czech Academy of Agricultural Sciences
Formatua:	Liburua
Hizkuntza:	ingelesa
Gaiak:	Manteca de cacao Chocolate Alimentos - Contenidos de azc͠ares Composicin̤ de los alimentos Plantas psicotrp̤icas Cacao butter Food - Contents of sugars Food composition Psychotropic plants Aceite de theobroma Grasa natural comestible Autenticidad equivalentes de manteca de cacao triglicřidos Theobroma oil Edible natural fat Authenticity Cocoa butter equivalent Triglycerides
Sarrera elektronikoa:	Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC
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Chocolate authenticity control concerning compliance with the conditions for adding cocoa butter equivalents as laid down by Directive 2000/36 EC

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